So for Fourth of July what better way to commemorate our diversity in people and cultures than to highlight one of my own cultura’s most exportable recipes. In the Great State of Texas refried beans, or frijoles refritos, are the perfect companion to any number of Tex-Mex dishes, as well as the main dish itself. Wether with rice on the side, cheese on top, chile verde or rojo, eggs, or anything else your little pancita desires, this treat is all of one word, all the time: delicious.
Now for you professional cooks, both domestic or otherwise, you’ll have to forgive my methods in this how-to video. I am cooking from the perspective of a pseudo-machista Latino male who very rarely cooks…mas bien, who doesn’t know how to cook much at all. I know. I am working on that. But anyhow, the beans used are Goya Pinto Beans and the video is meant to show that if a guy like me can do it so can anyone else.
Please enjoy, share your recipes for this and other dishes, and let me know what other foods you think a guy like me should attempt.
Are girls lining up to marry you? A poet who cooks authenic Mex comida?
Next time there’s a party, you’re making the beans!!
I laughed and laughed when I saw your masher! How creative you are.
I prefer my frijoles refritos a bit less juicy than you do, but that just means boiling off a bit more of the can juice.
Nice video of a classic. Thanks.
Love Goya beans and the video was nice! Would have never thought of using a cup to mashed them but my husband loved the idea.
Wow! Such great response to the frijoles fried, lol! In all honesty I did not know there was an actual masher for beans – in my household growing up cups always did the job 🙂
I am surprised. My friend “macho” in a kitchen cooking frijoles… The bad thing is you did not invite me, but good idea. Next you maybe cook traditional chiles rellenos (sin albur).
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Hi Juan – Very nice job with the beans!